Whipped cream is delicious, downy addition For ice cream, fruit, jellies, cakes, cookies and many other sweet proposals. It can also be served as a dessertfrom which most young and older sweet dishes will certainly be happy. What if we were just planning such a dessert to give our family, and Cream does not want to beat and beaten? You can make simple mistakes.
There are several reasons why cream does not want to beat. Check if you don’t commit any of them. They may be not obvious, a they effectively ruin the planned dessert.
The first, most common mistake, through which the cream does not beat, is its wrong cooling. Before whipping The cream should spend up to 12 hours in the fridge. To be sure that the process will end successfully, You can also cool the dishin which we will beat the cream. It is enough that we put it in before whipping For about 10 minutes to the freezer.
You need to know that not every type of cream will be suitable for this. Only 30% or 36% cream is beaten. When choosing a product with a lower fat content, we have to reckon with the fact that it will not create a downy, sweet cloud.
Another mistake is use of the mixer too high revolutions. By doing so, our motivation is often the desire to beat the cream faster. As a result brew And it begins to resemble butter. So it’s better to start with low revs and gradually increase them.
An ingredient that may be crucial when whipping cream is lemon juice. Enough Add a few drops to the chilled cream. The juice will make white mass will thicken and beat faster. In addition, it will turn up the sweet taste of cream.
Another addition that is worth pouring into cream is icing sugar. It is important to pour the sweet powder at the very beginning. Not only will make it The whipped cream will be sweeter, but at the same time will facilitate thickening when whipping.
Source: NowowoPuje.pl
